Recipe | Lemon cream and curd stack

Lemon desserts are quickly become the alternative favourite to chocolate. Being a lemon fan myself, I decided to do some experimenting in the kitchen and came up with this easy dessert. I was particularly surprised with how well the lemon cream turned out; so light, tangy and fresh! I even used the extras to fill a chocolate cake.

Pastry

1. Thaw out 1 sheet of frozen puff pastry

2. Slice into six rectangles. Sprinkle with icing sugar.

3. Cooking according to packet description

Lemon Cream

1 cupDouble cream

1 cupIcing sugar

1lemon, juiced

Directions

Beat cream and icing sugar until it becomes more thicker and stiff in consistency.

Fold in lemon. Taste, if you feel its need more sweetening, add more icing sugar. Likewise, for the lemon juice.

Lemon Curd (adapted from Maggie Beer's recipe)

4Egg yolks75 gCaster sugar3 tspsLemon zest80 mlLemon juice40 gbutter

Directions

Whisk yolks and sugar in a small saucepan, until pale

Add the zest and butter, then place the saucepan over very low heat

Cook the mixture, whisking continuously for about 7 minutes or when thickened into curd.

And now that you the three different elements prepared, its time to assemble! I sprinkled some more sugar on the pastries and ran over it with a blowtorch but that is an optional step.

Blowtorched or not, coat three of the pastry slices with curd, top with a generous helping of lemon cream (you can pipe it on if you want to be fancy), and then top with another slice of pastry.